What are the 3 types of pasteurization?

High Temperature Short Time (HTST, or simply “pasteurized”) Ultra-High Temperature (UHT, or ultra-pasteurized)

What are the four types of pasteurization?

Top 4 Methods of Milk Pasteurization

• High Temperature Short Time. In the United States, the most common method of pasteurization is High Temperature Short Time (HTST).
• Higher Heat Shorter Time.
• Ultra High Temperature.
• Ultra Pasteurized.

What is the temperature and time duration of low-temperature pasteurization?

In the early 20th century, Milton Joseph Rosenau established the standards – i.e. low-temperature, slow heating at 60 °C (140 °F) for 20 minutes – for the pasteurization of milk while at the United States Marine Hospital Service, notably in his publication of The Milk Question (1912).

Which are two different pasteurization temperatures?

The milk samples are subjected to two different pasteurization regimes. One sample is heated to 85°C and then held for 15 minutes, after which it is cooled to 45°C. The other sample is heated to 63°C where it is held for 30 minutes, after which it is cooled to 45°C.

What temperature to pasteurize?

There are two primary methods of pasteurization: the liquid can be heated to 145 degrees Fahrenheit (63 degrees Celsius) and held there for at least thirty minutes, or the liquid can be flash pasteurized at 161 degrees Fahrenheit (72 degrees Celsius) for a minimum of 16 seconds.

What is Temp pasteurization?

Pasteurization or pasteurisation is a process in which packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.

Is low temperature pasteurized milk healthy?

Low Temp Pasteurization of milk retains a very high percentage of healthy bacteria, beneficial enzymes, and vitamins that the milk is supposed to have . This milk has a lot creamier and richer texture. It’s easier to digest since you are saving all the nutrients in the milk as it’s supposed to be.

Why does milk need to be pasteurized?

Pasteurization is the process we use to help eliminate bacteria in milk. The process for shelf-stable milk is called UHT pasteurization, or Ultra High Temperature. Milk is heated to a very high temperature for just a few seconds, which destroys bacteria for a longer shelf life.